Basher Posted November 13, 2019 Report Share Posted November 13, 2019 Target internal temp is 60c( 140f) before searing. Currently at 21c( 70f)Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 13, 2019 Report Share Posted November 13, 2019 Looking good Target internal temp is 60c( 140f) before searing. Currently at 21c( 70f)Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted November 13, 2019 Report Share Posted November 13, 2019 Done, very tasty. A little overdone for my liking but just how the wife likes it- Sorry about the poor lighting. It was slightly rarer than this looks.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 13, 2019 Report Share Posted November 13, 2019 Looks tasty as Done, very tasty. A little overdone for my liking but just how the wife likes it- Sorry about the poor lighting. It was slightly rarer than this looks.Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 13, 2019 Report Share Posted November 13, 2019 Basher, it does look juicy and I'm sure it was tasty. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 13, 2019 Report Share Posted November 13, 2019 Have your tried introducing your wife to sous vide steak? Once you get her used to the fully cooked steak that is still red/pink inside then she won't be so apt to turn down the steak that looks the same from the KK. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted November 13, 2019 Report Share Posted November 13, 2019 Mac I love the sous vide for a number of different cooks. I think it’s visual- she doesn’t like eating pink/ red meat.Even some of the hams I’ve cooked if they are pink, she will see them as raw.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 13, 2019 Report Share Posted November 13, 2019 That's why we need to look at sous vide, maybe we could get her interested in the idea. A little study should show her that red/pink does not mean raw. I remember when I wanted well done steaks. It was sous vide cooking that cured me from that perception, thanks goodness. 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 16, 2019 Report Share Posted November 16, 2019 Spun some chicken kebabsSent from my SM-T835 using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 16, 2019 Report Share Posted November 16, 2019 Nice looking meal, Aussie. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted November 16, 2019 Report Share Posted November 16, 2019 Smoked some Porter Road Texas Shorties. Served over polenta made from coarsely fresh milled corn. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 17, 2019 Report Share Posted November 17, 2019 Loving it! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 18, 2019 Report Share Posted November 18, 2019 This cheese needed some serious taste improvement so I've decided to hickory smoke it. KK cold smoker in action. 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 18, 2019 Report Share Posted November 18, 2019 Okay Mac did you make the cheese? You make your own flour and you make your own raviolis so cheese doesn’t sound like it would be much of a problem? 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted November 18, 2019 Report Share Posted November 18, 2019 Good question Bruce. Mac I can’t imagine you would be smoking cheese unless the milk came from your own cows. Did that cheese have jalapeños in it? Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 18, 2019 Report Share Posted November 18, 2019 Yes, jalapeños so you'd think there'd be lots of flavour but not in my mind it didn't. let's hope the smoke helps. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 18, 2019 Report Share Posted November 18, 2019 1 hour ago, Basher said: Mac I can’t imagine you would be smoking cheese unless the milk came from your own cows. 3 hours ago, Bruce Pearson said: Okay Mac did you make the cheese? You make your own flour and you make your own raviolis so cheese doesn’t sound like it would be much of a problem? A true Renaissance woman! 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 18, 2019 Report Share Posted November 18, 2019 (edited) Thanks for the smiles, guys. Smoking experience was interesting, guess who took a chance on the smoker being clean enough for this smoke and lost. The good news is I thing the cheese is fine and I now have a clean smoker for the next time. Used Dennis's idea of the long T wrench for the large tube and I found this baked potato stand that works well on the little intake air tube. I is about 1/4 inch short but the perfect diameter. Once the tube is removed I can clean it from both ends, no problem. Edited November 18, 2019 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 19, 2019 Report Share Posted November 19, 2019 Now that the tubes are nicely cleaned out, why not smoke some cheddar. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 19, 2019 Report Share Posted November 19, 2019 Just look at that cherry smoke on that cheddar. Kitchen smells lovely. 7 Quote Link to comment Share on other sites More sharing options...
